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Post by swedishcook on Jan 8, 2019 15:22:57 GMT -5
The first 2019 issue of Eating Well arrived yesterday. I was curious how the new, integrated magazine would look. The name Eating Well is the big headline on the front page with a small "dot" saying "Now Featuring the best of Cooking Light". Here is an excerpt from Editor's Letter: "A Fresh Start" …..As of this issue, we have combined Cooking Light and Eating Well…. We've recognized the sections to integrate what we loved about Cooking Light. So now our easy-cooking department is called "Dinner Tonight"….. We also thought Cooking Light's "Good Food Fast" section, about what to eat when you don't have time to cook, was brilliant. We've added it to the mix.... For those transferring from Cooking Light you can find a special "Welcome to Eating Well" here (hope the link works): www.eatingwell.com/article/291310/editors-letter-welcome-to-eatingwell/?utm_source=eatingwell.com&utm_medium=print&utm_campaign=vanity-url&utm_content=201901Are you disappointed? Excited? I hope you will post your opinions! As for myself, this is the last year magazine subscriptions support the school/activities of our grandchildren. Starting with next grade level it's all about $$. That means no more magazines of any kind. |
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Post by wallycat on Jan 9, 2019 16:31:37 GMT -5
I didn't read the link but for myself, personally, I don't buy into the "light" or low-fat made up products, so if that is the trend, I am not a fan. I say eat the real thing and just eat less if calories are a concern.
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traildoggie
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Post by traildoggie on Jan 10, 2019 23:35:48 GMT -5
Ive been getting EW for a long time now, used to get CL also but quit them after the big reformat. if someone had not told me, I wouldn't have noticed the difference. it seemed like standard EW to me. Iusually don't cook much from the magazine directly, but I use a lot of the email updates that feature past and current recipes. I do better when I see 6 things, and decide if I want to try one, versus seeing 100.
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Post by karenw on Jan 11, 2019 18:44:46 GMT -5
I agree. Looks like 100% Eating Well to me as well with a few plugs/advertisements for Cooking Light's meal plan which I would never have noticed if I was not looking for signs of the old Cooking Light magazine in the first place. Just looks like Cooking Light got swallowed up and spit back out as E.W. and is now gone as we knew it!
Wallycat-Neither magazine (esp. Eating Well) cooks with "fake" or diet stuff in recent past which is why I still like it/subscribe. I don't buy into the fake/diet stuff either. If I am baking/cooking and I need to use butter or sugar etc... I use the real stuff. No artificial crap, just a select few lighter products which are worth it IMHO (e.g. neufchatel) and no trendy stuff where I have to go out a buy something i probably will never use again. Anyway, my point being, I think both magazines got away from that in recent history which is nice.
Karen
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Post by beth on Jan 11, 2019 23:21:19 GMT -5
I don't associate the fake stuff with EW so much as CL, but I agree that I don't remember seeing that for the most part in eitehr magazine so I don't expect the combined publication to start. I haven't gotten the magazine yet. Guess I could go chek it out on Texture.
Y'all know about Texture? It is a digital service with many of the most popular magazines. Sift and Bake From Scratch are not in the mix, but Allrecipes.Bon Appetit, Chatelaine, Food & Wine, Food Network, MS Living, Saveur, Rachel Ray, Taste of Home, Sunset, Southern Living, BH&G and Magnolia are all among the options. I am trying to get used to the digital versions and into the habit of reading them so I can replace most of my printed ones.
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Post by swedishcook on Jan 12, 2019 17:24:51 GMT -5
Thank you Beth for mentioning Texture! I had never heard of it.
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traildoggie
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Post by traildoggie on Jan 13, 2019 11:59:43 GMT -5
I agree about the lack of "fake stuff" in EW. I learned slowly that EW baked goods & desserts aren't sweet enough. DH eats most and started referring to "dog biscuits" and refused to eat them. a couple times a year, I have dessert, and I want no doubt it's dessert. I thought CL did a better job. I have some favorite dessert recipes from both CL & EW from the mid 90's that were terrific but not these days. I haven't tried any EW in several years now. they don't run many, and I don't even look anymore.
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gobluem82
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Post by gobluem82 on Jan 14, 2019 15:46:25 GMT -5
Y'all know about Texture? It is a digital service with many of the most popular magazines. Sift and Bake From Scratch are not in the mix, but Allrecipes.Bon Appetit, Chatelaine, Food & Wine, Food Network, MS Living, Saveur, Rachel Ray, Taste of Home, Sunset, Southern Living, BH&G and Magnolia are all among the options. I am trying to get used to the digital versions and into the habit of reading them so I can replace most of my printed ones. Our library system has a very similar service called Zinio, and there may be other services out there for people who want to check. I agree with Beth's recommendation--most of the popular cooking magazines are featured, and it's easy to print out pages if you want a hard copy of a particular recipe to work with. |
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